Check Out These Delicious Cuts of Steak!
Jb Hook's has the best steak at the Lake of the Ozarks and we are excited to share our steak knowledge with you! There are several different kinds of cuts of steak that are all used for different kinds of dishes. Some people will only eat a Filet, while others prefer a New York Strip. Read on to learn the difference between each kind of cut and come try your favorite steak dishes at Hook's!
Steak Cuts
Tenderloin or Filet
This cut of meat is boneless and is traditionally the most expensive cut of meat. It is taken from under the ribs of the cow. The grain of the meat is fine and the steak itself is small and thick. This is the most tender cut of steak, so it is a very popular choice among restauranteurs and "foodies". The flavor is milder than other cuts as well.
New York Strip
This cut of meat is also sold boneless and is taken from behind the ribs of the cow. When looking for a good Strip Steak, check for good marbling - or white lines of fat - throughout the cut. This marbling is what gives the cut its more intense flavor that Strip Steak fans prefer.Porterhouse or T-Bone
This steak is typically the kind of steak that is drawn in cartoons and sketches because of its distinct shape. The porterhouse is actually a combination of the tenderloin and strip cuts that have not been separated yet. It's like getting the best of both worlds!Ribeye
This cut of meat is aptly named, as it comes from the upper ribcage of the cow. They are juicy cuts with a lot of flavor and fat.Flank Steak
This cut is found along the stomach of the cow and is very lean. This kind of steak is best used when making a stuffed roll rather than eating it on its own. This is because there is a lot of gristle throughout the cut that can be difficult to break apart.Skirt Steak
This cut also comes from the cow's stomach area - more specifically, the diaphragm. This steak stands up very well to marinades because it is quite a tougher cut with strong beef flavor compared to other cuts. It is also commonly used in recipes that require strips of steak so that the full cut is separated into smaller pieces that are easier to enjoy.Steak For Dinner at JB Hook's!
Dinners are served with your choice of soup (French Onion, Salmon Bisque, or Soup Du Jour) or salad (Caesar, Greek, Gregory's, or BLT Wedge) and one side dish. Side dishes include Garlic Mashed Potatoes, Baked Potato, Amaretto Carrots, Vegetable Du Jour, and New Orleans Rice.
Filet Mignon
Beef tenderloin filet topped with maître d' butter, available as a 6-ounce or 8-ounce cut.KC Strip
Strip loin topped with maître d' butter.
Steak Woodrow
A 6-ounce filet pepper-encrusted and topped with caramelized red onion and bacon, finished with hollandaise.Prime Rib
Seasoned Prime Rib Roast served traditional, charbroiled, or blackened, available as a regular cut or extra cut.
Steak Neptune
A 6-ounce Filet Mignon topped with tender bits of lump crab and shrimp. It is finished with asparagus spears and béarnaise sauce.Hook's Tournados
Two 3-ounce tenderloin medallions charbroiled and finished with sautéed mushrooms, lump crab, and bearnaise.Steak and Shrimp
A 6-ounce Filet Mignon and your choice of shrimp.
Steak and Australian Lobster Tail
A 1-pound North Australian lobster tail served with a 6-ounce Filet Mignon.Steak and Alaskan King Crab Legs
One pound of Alaskan King Crab Legs steamed in spices, served with drawn butter, and paired with a 6-ounce chargrilled filet.Best Steak at the Lake of the Ozarks!
JB Hook's is the best restaurant for a reason. All of the steaks at JB Hook's are hand-carved, USDA choice or above, aged a minimum of 21 days. Talk about quality! Come to JB Hook's for yourself and order a delicious steak while you enjoy wonderful service and live music. We'll see you soon!
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